1 pound chicken breast tenderloins, cut into bite-sized pieces
10 ounces crimini or button mushrooms, chopped fine
1 package frozen broccoli cuts
½ cup frozen seasoning blend (onions, bell peppers, parsley)
1 jar Newman’s Own® Alfredo Pasta Sauce
1 package fettuccini
salt and pepper, to taste
Cook pasta according to package directions. Drain and set aside.
Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken in oil until well browned. Remove from pan and set aside.
Add 3 Tbsp olive oil to the same skillet and add the mushrooms. Cook until the mushrooms are fragrant and have reduced in size by at least half, adding more oil as necessary.
Add the seasoning blend and broccoli. Cook, stirring often until onions are translucent. Return chicken to pan and toss to heat through.
Reduce heat to medium-low. Pour Newman’s Own® Alfredo Pasta Sauce over all and mix well. Add fettuccine and toss with sauce, adding a ladle of pasta water if necessary for consistency
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